Eater Maine has published an interview with Damian Sansonetti about Blue Rooster, his plans for Piccolo and being part of Portland’s food community.
What are some items that we’ll see on the menu [at Piccolo]?
You’re definitely going to see cavatelli. Both my grandparents cooked cavatelli and I swear that was the first pasta I ever remember making. I remember making it with my nana, my mom’s mom. As soon as I could see the table, I’d help her. She’d feed the machine and I’d crank it through. When I was older, I’d put the dough through myself. She’d tell me to put it through nice and easy so it didn’t gum up. It makes me happy cooking it. One dish I used to do a lot is a lamb neck bolognese, which I’m looking to have.
Sansonetti also emailed to let me know that his wife Ilma Lopez will be taking on the role of pastry chef at Piccolo and will be joining the staff at Blue Rooster. Additionally, Blue Rooster will be in Newcastle this weekend for a pop-up at Oxbow Brewing.